Authentic Keralan Thalassery Chicken Biryani with Jeerakasala Rice
Experience the aromatic perfection of Malabar cuisine featuring fragrant short-grain rice layered with tender, spiced chicken. Infused with ghee, fried onions, and cashews, this coastal masterpiece delivers a burst of authentic South Indian flavors in every bite.
90min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Soak the Jeerakasala rice for 20 minutes and drain thoroughly.
2
Heat ghee and coconut oil in a heavy-bottomed pot, fry half the sliced onions until golden brown, and set aside for garnishing along with cashews and raisins.
3
In the same pot, sauté the remaining onions, ginger-garlic paste, and green chilies until fragrant.
4
Add chopped tomatoes, turmeric, chili powder, and salt, cooking until the oil separates.
5
Stir in the yogurt, chicken pieces, mint, and coriander leaves, then cook covered until the chicken is tender and well-coated with a thick masala.
6
In a separate pot, boil water with whole spices and salt, add the drained rice, and cook until 70 percent done; drain excess water.
7
Layer the partially cooked rice evenly over the chicken masala, drizzle with saffron milk, ghee, and top with fried onions, cashews, and raisins.
8
Cover the pot tightly with a tight lid or dough seal, and let it dum cook on very low heat for 20 minutes before serving hot.
Ingredients
500 grams chicken, cut into pieces
2 cups Kaima or Jeerakasala rice, washed and drained
3 large onions, thinly sliced
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1/2 cup fresh yogurt
1/2 cup fresh mint and coriander leaves, chopped
1 teaspoon turmeric powder
1 tablespoon red chili powder
1 teaspoon garam masala
Whole spices (cardamom, cloves, cinnamon, bay leaf)
4 tablespoons ghee
2 tablespoons coconut oil
Salt to taste
A pinch of saffron soaked in warm milk
Cashews and raisins for garnish
*This AI-generated recipe may contain inaccuracies.